Quick Answer
Raw ground chicken should only be kept in the refrigerator for 1-2 days. After that, it is not safe to eat. Ground chicken spoils faster than whole chicken pieces. This is because grinding the meat exposes more surface area to air and potential bacterial contamination. For optimal freshness and food safety, it’s best to cook or freeze ground chicken within 1-2 days of purchasing it. Keeping it for a full 7 days risks dangerous bacterial growth like salmonella.
Explanation
Ground chicken has a shorter shelf life compared to whole chicken pieces. When chicken is ground up, more of the meat is exposed to air and potential bacteria. This gives bacteria more opportunities to multiply quickly.
Whole cuts of chicken can last 3-5 days in the fridge. But once ground up, chicken only lasts 1-2 days maximum in refrigerator temperatures.
Here are some factors that contribute to the shorter shelf life of ground chicken:
Increased Surface Area
Grinding chicken produces many tiny pieces with more surface area exposed. Bacteria needs moisture, food, warmth, and air to grow. The grinding process provides more access to air and room for bacteria to thrive.
A whole chicken breast may have skin and relatively little surface area actually exposed to air. But ground chicken coats every tiny piece with air exposure.
Potential Bacterial Contamination
Any time raw meat is handled and processed, there are more opportunities for bacterial contamination. From the butcher’s tools to the grinder itself, ground chicken passes through equipment that may harbor harmful bacteria.
As the meat is ground up, any pathogens on the equipment get mixed directly into the chicken. This is unlike whole pieces where bacteria would only be on the surface.
Lack of Protective Skin
Whole chicken pieces have skin and external layers that help keep bacteria from penetrating deeply. For ground chicken, these protective barriers are broken down through grinding. This leaves the meat and internal juices exposed.
Once ground, there is nothing stopping bacteria on the surface from spreading directly into the meat. Any bacteria that gets introduced can multiply rapidly throughout the ground chicken.
The Danger Zone
Ground chicken needs to be kept at safe refrigerator temperatures (40°F or below). The danger zone for bacterial growth is between 40°F and 140°F. At room temperature, bacteria in ground chicken can double every 20 minutes!
Even at refrigerator temperatures, bacteria can still slowly multiply and reach dangerous levels after 1-2 days. And freezing at 0°F or below is the only way to stop bacteria growth completely over longer storage times.
How Long Does Ground Chicken Last in the Fridge?
From a food safety standpoint, ground chicken should be cooked or frozen within 1-2 days of purchase. Here is a breakdown:
1-2 Days
For best quality, ground chicken should be used within 1-2 days. At refrigerator temperatures around 40°F, bacteria can multiply slowly over time. Within this short timeframe, ground chicken will still be safe to cook and eat.
3-5 Days
At 3-5 days, ground chicken may start to have a smell or slimy texture. Bacteria levels may be elevated and the chicken won’t be as fresh. For safety, it is recommended to discard ground chicken after 3 days in the fridge.
7 Days
After a full 7 days in the refrigerator, ground chicken is not safe to eat. There is too high of a risk for dangerous levels of bacteria like salmonella and E. coli. The chicken will likely smell bad, be slimy, and/or discolored. It is best to throw it away at this point.
How to Store Ground Chicken in the Fridge
Proper storage methods can help maximize ground chicken’s shelf life and safety. Follow these tips:
Use Cold Temperatures
Set your refrigerator to 40°F or below. Use a refrigerator thermometer to monitor the temperature if needed. The colder the better for slowing bacteria growth.
Seal Tightly
Ground chicken should come sealed from the store. Keep it in the original packaging or rewrap tightly in plastic wrap or aluminum foil. This creates a barrier against airborne bacteria and prevents meat juices from leaking.
Place on Low Shelf
Put ground chicken on a bottom shelf where temperatures are coldest. Don’t store it on a top shelf near the door where warmer air can flow in.
Use Within 1-2 Days
For maximum freshness and safety, use refrigerated ground chicken within 1-2 days of purchase. Cook or freeze immediately for longer storage.
How to Tell if Ground Chicken is Bad
Check for these signs that indicate spoiled, unsafe ground chicken:
Slimy Texture and Smell
Fresh ground chicken has a mild odor and feels moist but not excessively sticky or slimy. Bad chicken gives off a putrid, rotten smell. It may feel slimy after being refrigerated too long.
Change in Color
When fresh, ground chicken is pink or pale tan. Dull, grayish brown or greenish colors indicate spoiled meat.
Mold Growth
You may see fuzzy mold growing if the chicken has been sitting too long. This can appear in different colors like white, green or black.
Expired Date
Check the expiration or sell-by date. Ground chicken should not be eaten past 1-2 days after the marked date.
How Long Can Raw Ground Chicken Be Frozen?
Freezing is the best way to extend the shelf life of ground chicken. Frozen properly, it can safely last in the freezer for these time frames:
| Freezer Type | Frozen Ground Chicken Lasts |
|---|---|
| Refrigerator freezer | 3-6 months |
| Standalone freezer | 6-12 months |
For optimal quality and texture, use frozen ground chicken within 3-4 months. It remains safe indefinitely but the texture deteriorates over longer storage times.
Freezing Tips
- Break up bulk packages into smaller portions before freezing. This helps freezing happen faster.
- Exclude as much air as possible by vacuum sealing or pressing plastic wrap directly onto the surface of the meat.
- Prevent freezer burn by using airtight, moisture-proof packaging like plastic freezer bags or containers.
- Label packages with contents and freezing date. Place newest packages towards the back.
- Defrost frozen chicken thoroughly in the refrigerator before using. Do not refreeze raw chicken after thawing.
Can You Refreeze Thawed Ground Chicken?
Previously frozen ground chicken that has been thawed in the refrigerator can be refrozen safely – but only once.
When ground chicken thaws, bacteria that was dormant can activate and start multiplying again. Refreezing doesn’t kill the bacteria. It only presses “pause” on growth.
With multiple thaw and refreeze cycles, bacteria levels in ground chicken can accumulate to dangerous levels. For food safety, thaw frozen ground chicken just once, then cook and eat it.
Here are some other guidelines for refreezing thawed ground chicken:
– Refreeze within 1-2 days – don’t let it sit in the fridge thawing too long
– Check for signs of spoilage before returning to freezer
– Refrigerate while thawing – don’t leave at room temperature
– Make sure chicken reaches 40°F or below before refreezing
– Only refreeze once after initial thawing
If refrigerated properly, thawed ground chicken is safe to cook and eat. But quality declines after a single refreeze. It’s best to use thawed ground chicken right away if possible.
How to Cook Ground Chicken Safely
Proper cooking is the key to destroying any bacteria in ground chicken. Refrigeration alone cannot kill dangerous pathogens. Use these guidelines when cooking ground chicken:
Minimum Internal Temperature
Cook ground chicken to an internal temperature of 165°F or above. Use a food thermometer to accurately monitor temperature. At 165°F, salmonella and other pathogens are destroyed.
Avoid Undercooking
Undercooked chicken can contain active bacteria. Cook ground chicken dishes like casseroles, meatballs or burgers thoroughly without any pink areas.
Wash Hands and Items
Wash hands, utensils, equipment and surfaces that touched raw chicken with soap and hot water. This prevents bacteria from contaminating other foods.
Don’t Reuse Marinades
Marinades used on raw chicken can harbor bacteria. Never reuse marinade or serve it with cooked chicken.
Cook Leftovers to 165°F
Heat up leftovers like soups and casseroles back to 165°F. Bring sauces, gravies and soups containing ground chicken to a full rolling boil before serving.
Conclusion
Raw ground chicken has a short fridge life of just 1-2 days. While whole chicken pieces can last 3-5 days refrigerated, ground chicken expires faster and provides more opportunities for bacteria to grow.
For food safety, ground chicken is best cooked within 1-2 days or frozen for longer storage. Allowing it to sit for a full week in the fridge poses a high risk of dangerous foodborne illness. Monitor ground chicken for signs of spoilage and throw away meat that smells bad, looks slimy, or feels sticky.
With proper refrigeration, careful handling, and thorough cooking, ground chicken can be enjoyed and kept safe past its short shelf life. But always err on the side of caution – when in doubt, throw it out. Don’t take risks with food poisoning when raw ground chicken has been refrigerated too long.